The mecca for leftovers and veggies about to go bad.
This is a guide of sorts, to give you an outline
and send you on your way.
Start with your meat or poultry.
If given a choice, I always pick chicken sausage or turkey bacon. But. Don’t discriminate. Leftover meat from last night's dinner works, too. Heat a skillet (cast iron is queen) with some oil and throw your meat in. Cook until it’s slightly crispy. Take the meat out and set it on a plate to the side, saving the leftover greasy goodness in the skillet. If you’re not a meat lover, just start at #2.
Onions + Potatoes.
At least one of each -- shallots, onions, leeks. Whatevs. Dice it up. And for potatoes, I love sweet potato in my hash! But any work - Idaho, fingerling, blue. Skin on makes your hash feel rustic, just make sure you wash it well. Cut the potatoes into ¼ inch cubes or smaller, all the same size. This ensures they cook evenly, and no one’s getting a surprise rock in their hash. Option to throw in minced garlic here as well, but only do so once your potatoes are close to cooked. Garlic burns easily and gives a bitter taste when it's cooked too long. So. Season your potatoes with a little S+P and throw them in your already greased skillet in a single layer on medium high heat. Once they’ve been going for a bit, throw your onion in and cook it all until your potatoes are crispy on the outside and soft on the inside. To expedite the process, throw a lid over the skillet for a few mins. Note: sweet potatoes cook much faster than regular potatoes. Also note: If you’re adding raw veggies, be mindful, they take longer to cook. Throw them in earlier with the potatoes and onions
The world is your oystah. Already cooked veggies are perfect here, just make sure you like their previous life's seasoning and that it won’t overpower everything you're adding. Spinach, peppers, mushrooms, corn, kale, carrots, turnips, even apples work if your flavors are in that arena. Chop any veggies and throw them in with the potatoes and onions until your greens wilt and things get hot. Throw your meat back in now too, and add a little seasoning. Some salt, pepper, red pepper flakes, Aleppo etc. Think about the flavors you've added and what will compliment them.
The best for last. Eggs!
I prefer to use my spatula to make a few holes in my hash and crack the eggs into those holes. If this is your approach, pop the entire skillet into the oven at about 400 degrees for a few minutes, until the eggs look like you want them to (if you’re feeling brave, turn the oven on broil for the last couple seconds to heat the eggs from the top down as a finishing touch). You can also cook your eggs separately and then put them on top of the hash once they’re done. Just serve your hash right out of the skillet.
For fancy points, top your skillet with fresh chopped herbs like parsley or chives, crumble goat cheese or feta on top, sprinkle with salt flakes, or top it with some shredded cheese and bake it a few extra seconds. Melted cheese never hurt anyone.
as seen in the picture:
top: sweet potatoes + caramelized onion + red pepper + goat cheese + chives.
bottom: russet potatoes + shallot + chorizo + orange pepper + scallion + gruyere.